Tuesday, June 4, 2013

Grilled Chipotle Chicken

This works great for tacos, for enchiladas, for just eating along side rice and refried beans. Also it is used in my recipe for Brawling Tostacos.

This can be adjusted for any amount of meat.

Two Chicken breasts cut in half
In this case I used 1 lb of Boneless skinless chicken breast but Thighs work great as well. Which ever meat you use you want to make sure you butterfly it, or slice into small pieces creating a high surface area to volume ratio. This way there is more chicken exposed to the marinade and it will cook faster. The marinade in question for the chicken is the Chipotle in Adobo Base. Use just enough to completely coat the chicken.

You want enough marinade
to cover the chicken
Just like how a girl that is getting ready should never be rushed, neither should the chicken. Let it hang out and absorb all the flavors. (If you must rush then it's not the end of the world, but it will be lacking in some development of flavor)

Fire up the grill and get cooking.

After the chicken has reached an internal temperature of 165 F, remove from the grill and allow to rest for AT LEAST 10 minutes. Place the chicken on a plate and cover with foil to the chicken does not become cold, but do not even think of cutting into that meat. You don't want all your hard work to go to waste by cutting into the chicken and the juices spilling all over the place. After the resting period youo are allowed to dig in. 

The Finished Product

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